Monday, June 25, 2007

Mushroom Phyllo Purses, Ratatouille, Tarragon and Dijon Mustard Glazed Tofu

Dinner 6/25

Mushroom Phyllo Purses
(recipe below)

(eggplant, zucchini, red bell pepper, shallot, olive oil, sherry vinegar, salt, pepper, herbes de provence roasted at 475F for 40 minutes)

Tarragon and Dijon Mustard Glazed Tofu

So... yeah. This may have been the best Monday night meal we've ever made.

Mushroom Phyllo Purses

1 lb. of button mushrooms were pan-fried in olive oil until they gave up their juices (about 4-5 minutes) and then were braised in 1/2 cup veg stock and 1/4 cup balsamic vinegar until the sauce reduced by half. Add salt and pepper to taste.

Remove the mushrooms with a slotted spoon, and save the liquid.

Brush a single phyllo sheet with olive oil and fold in half. fold the top and bottom by about an inch or so until you have a square shape. Place the mushrooms in the middle of phyllo and pull up the sides to form into a purse. Twist the top to seal, place the purse on a oiled sheet pan in a 450F oven for 8 minutes, or until the phyllo turns golden.

Bring the mushroom braising liquid back to a simmer and add 1 tbs. of soy margarine and whisk until melted. Check the seasoning and spoon the sauce over the phyllo and/or the tofu.

Once the phyllo has been opened (for last night's wrapped asparagus), it's always a race against time to use it before it starts to dry out. So you might see more phyllo popping up this week ;)

The glaze for the tofu is simply a 1:1 ratio of chopped tarragon to dijon mustard. Coat the top of the lightly pan-fried tofu with the mixture and roast it at 400F for 15 minutes.

As for the ratatouille, either the eggplant needed to be used or Pixar's advertising has finally sunk in...

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